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Gingerbread Chocolate Bundt Cake with Festive Chocolate Glaze

A moist, rich holiday Bundt cake combining warm gingerbread spices with decadent chocolate and a glossy festive glaze.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 360

Ingredients
  

Cookie Batter
  • 2.5 cups all-purpose flour
  • 0.33 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • 1.5 tsp cinnamon
  • 0.25 tsp cloves
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 2 eggs large
  • 1 cup sour cream
  • 0.33 cup molasses
  • 1 tsp vanilla extract
  • 0.5 cup brewed coffee or warm water
Filling
  • 1 cup semi-sweet chocolate chips
  • 3 tbsp unsalted butter
  • 3-4 tbsp heavy cream
  • 0.5 tsp vanilla extract

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and cocoa-dust a Bundt pan.
  2. Whisk flour, cocoa, baking soda, baking powder, spices, and salt in a bowl.
  3. Cream butter and brown sugar until fluffy. Add eggs one at a time.
  4. Mix in sour cream, molasses, and vanilla.
  5. Gradually add dry ingredients, then pour in coffee or warm water.
  6. Pour batter into Bundt pan and bake 40–50 minutes.
  7. Cool 10 minutes, then invert onto wire rack.
  8. For glaze, melt chocolate, butter, and cream; stir in vanilla.
  9. Pour glaze over cooled cake and serve.

Notes

For extra shine, add 1 tsp corn syrup to the glaze.